Monday, March 14, 2011

Coconut Bars

Last Christmas, I was given the Gourmet Cookie Book as a gift, but I hadn’t made anything out of it until now.

This book is awesome, filled with recipes from 1941 up to when the magazine shut down in 2009. The recipes are accompanied by info about the cookie, or the history & time period surrounding it.

The recipe I chose was coconut bars (since I’m on such a coconut kick lately), a recipe from the October 1953 issue. The book states that despite that months sophisticated offerings (poached bone marrow, neck of lamb Grecque, goose liver pies), readers responded to readers Miss Hope Austin's request for a cookie recipe “made with coconut and sprinkled with powdered sugar, that have a cake like bottoms and chewy tops”, much like a blondie.

I wasn’t so sure about the recipe when I started out, the base is described as “cake-like”, but it’s quite dry and more like a cookie. I was pleasantly surprised when I tried the finished product though, It’s absolutely delicious. The crisp bottom works perfectly with the gooey top.

I would definitely recommend this cookbook, if not for the recipes then for the history and beautiful photography. It’s great for those of us who still mourn the loss of the great Gourmet magazine!

Coconut BarsFrom The Gourmet Cookie Book

(This is how the recipe is written in the book, much different from the style of today. The recipe calls for walnuts, but I substituted pecans because I’m allergic to walnuts. Either would be great!)

I'm stunned! I love to follow and read food blogs and now that I stumbled across yours I feel like I could spend hours staring at it.You're making a wonderful work here. I can't wait to try some of those recipes soon.Hugs.

I was just saying I need to make something with the big batch of coconut in my pantry when I saw your recipe in my feed reader. Like you read my mind. I am definitely going to try these, they look delicious!

I made these today, and yes, the flavour was amazing .. but the inside (the brown sugar and egg mixture) was still gooey and sort of runny. Is there a way to avoid this? Should I just have cooked them longer even though the sides and tops were cooked? Would love to make them again, just with the egg cooked.

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